Grandma’s Old Fashioned Baked Macaroni and Cheese

Introduction

I can still close my eyes and hear the gentle clink of my grandmother’s spoon against the enamel pot as she stirred, the warm, cheesy steam wrapping around us like a homemade blanket. Grandma’s Old Fashioned Baked Macaroni and Cheese has that magic — a golden crust that crackles when you spoon into it, and a velvety, nostalgic cheese sauce that tastes like home. This is not just a simple dinner; it is a family favorite and an easy meal that feels like a comforting recipe handed down across generations. If you want a homemade dish that doubles as festive cooking for holidays and a cozy weeknight staple, this is the recipe to keep in your back pocket. For another take on baked mac, you might enjoy this version I sometimes compare notes with: baked mac and cheese.

Why Make This Recipe

It’s a crowd-pleaser: kids and adults alike swoon over the creamy filling and crisp top.
Quick-ish prep, rewarding payoff: a short hands-on time leads to a wonderfully indulgent result.
Versatile ingredients: swap cheeses or add mix-ins to fit pantry odds and ends.
Comfort food that elevates any table: great for potlucks, holiday trays, and lazy Sundays.
A true family favorite: it’s the kind of dish that sparks stories and seconds.

Ingredients You’ll Need

1 pound elbow macaroni — the nooks and crannies hold the sauce; use shells if you prefer more pockets of cheese.
4 tablespoons unsalted butter — gives richness; swap with olive oil for a lighter twist.
1/4 cup all-purpose flour — for a silky roux; gluten-free flour works fine too.
3 cups whole milk — for creaminess; use 2% for a lighter version or half-and-half for extra richness.
1 cup heavy cream — optional, but delightful; substitute plain Greek yogurt stirred in at the end for tang.
3 cups sharp cheddar, grated — the backbone of flavor; mix in Gruyere for nuttiness.
1 cup Monterey Jack or mozzarella, grated — for melt and stretch.
1 teaspoon Dijon mustard — brightens the sauce; dry mustard powder is a fine substitute.
1/2 teaspoon smoked paprika — adds warm color and mild depth; omit for a classic profile.
Salt and black pepper to taste.
1/2 cup breadcrumbs or crushed crackers — for a golden, crunchy topping; use panko for extra loft.
Optional: 1/4 cup grated Parmesan for topping, 1 cup cooked bacon pieces, or 1 cup steamed broccoli for a veggie boost.
If you want another no-fuss baked mac reference, I sometimes check this companion recipe: baked mac and cheese.

Prep and Cook Time

Prep time: 20 minutes
Cook time: 30–35 minutes
Total time: about 50–55 minutes
Note: This is a fairly quick recipe that rewards a little patience — the bake time gives you the golden top and melded flavors that make it a true comforting recipe.

How to Make Grandma’s Old Fashioned Baked Macaroni and Cheese

Preheat the oven to 375°F (190°C). Butter a 9×13-inch baking dish and set aside.
Bring a large pot of salted water to a boil. Cook the elbow macaroni for 1 minute less than package directions (it will finish in the oven). Drain and set aside.
In the same pot, melt the butter over medium heat. Add the flour and whisk constantly for 1–2 minutes until the roux smells toasted and turns light golden.
Slowly pour in the milk and cream while whisking to prevent lumps. Continue cooking and whisking until the sauce thickens and coats the back of a spoon, about 4–6 minutes. The steam will carry a warm, milky scent that tells you you’re on the right track.
Remove from heat and stir in the Dijon mustard, smoked paprika, salt, and pepper. Mix in 2 1/2 cups of the shredded cheddar and all of the Monterey Jack until melted and glossy. Taste and adjust seasoning.
Fold the drained macaroni into the cheese sauce until every noodle is lovingly coated. Pour the mixture into the prepared baking dish, smoothing the top with a spatula.
Sprinkle the remaining cheddar and Parmesan over the top, then scatter breadcrumbs evenly. For a special touch, dot the breadcrumbs with a few small butter pieces for extra browning.
Bake for 25–30 minutes until the top is bubbling and golden brown. If you like a deeper toast, broil for 1–2 minutes while watching closely so it does not burn. Let rest 5–10 minutes before serving so the sauce sets and the aromas settle.

Tips and Creative Variations

Add-ins: Stir in cooked lobster or crab for a luxe version, or fold in steamed cauliflower or caramelized onions for extra texture.
Spice it up: A pinch of cayenne or a swirl of hot sauce brightens the cheese.
Gluten-free: Use gluten-free pasta and a gluten-free flour blend for the roux; almond flour will not thicken the same way.
Lighter version: Swap half the cheese for reduced-fat, and use Greek yogurt stirred into the sauce off the heat for tang and body.
Festive twist: Top with toasted breadcrumbs mixed with chopped fresh herbs and lemon zest for holiday sparkle.

Serving Ideas

Serve Grandma’s Old Fashioned Baked Macaroni and Cheese alongside roasted green beans and a crisp apple salad for a balanced feast. For a holiday table, plate it with glazed ham and buttery dinner rolls. Picture a long table, laughter, and a steaming casserole dish passed to each smiling face — this is the homemade dish that helps create those moments. Pair with a light red wine or a citrusy iced tea for drinks that complement the richness.

Storing and Reheating

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze in portions for up to 3 months; thaw overnight in the fridge before reheating.
Reheating: Warm single servings in the microwave for 1–2 minutes, stirring halfway. For best texture, reheat in a 350°F (175°C) oven for 15–20 minutes covered, then uncover to crisp the top for 5 minutes.

Pro Tips for Success

Don’t overcook the pasta: undercooking by a minute prevents mushy macaroni after baking.
Use freshly grated cheese: pre-shredded blends contain anti-caking agents that can affect melting.
Make the sauce smooth: whisk constantly when adding milk to the roux to avoid lumps.
Let it rest before serving: the casserole firms up and slices prettier after a short cool-down.

FAQs

Q: Can I freeze Grandma’s Old Fashioned Baked Macaroni and Cheese?
A: Yes. Freeze in airtight containers for up to 3 months. Thaw in the fridge overnight, then reheat in the oven until warmed through.

Q: What’s the best substitute for heavy cream?
A: Use extra whole milk mixed with a tablespoon of cornstarch for thickness, or plain Greek yogurt stirred in off heat for tang.

Q: Can I make this ahead for a party?
A: Absolutely. Assemble the casserole, cover, and refrigerate for up to 24 hours. Bake straight from the fridge, adding a few extra minutes to the bake time.

Q: How do I get a crunchy top without burning the cheese?
A: Add the breadcrumb topping halfway through baking, or tent with foil and remove it for the last 10 minutes to toast the topping gently.

Conclusion

There is something quietly joyful about pulling a bubbling, golden pan of Grandma’s Old Fashioned Baked Macaroni and Cheese from the oven and watching faces light up around the table. It’s a delicious dessert of memories disguised as dinner — warm, familiar, and generous. If you want to compare variations or draw inspiration from other classic takes, see this lovely write-up at Grandma’s Old Fashioned Baked Macaroni and Cheese – Britney … and this comforting rendition on the Food Network at Grandma’s Old-Fashioned Baked Mac ‘N’ Cheese Recipe | Kardea …. Invite someone you love, carve out the time, and make a pan — you’ll find it’s not just food, but a warm story you can share.

Baked Macaroni and Cheese

A comforting, nostalgic dish with a golden crust and creamy cheese sauce, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 30

Total Time 55

Course Comfort Food, Dinner, Main Course

Cuisine American

Servings 8 servings

Calories 650 kcal

Ingredients

Pasta

1 pound elbow macaroni The nooks and crannies hold the sauce; use shells if you prefer more pockets of cheese.

Sauce Base

4 tablespoons unsalted butter Gives richness; swap with olive oil for a lighter twist.
1/4 cup all-purpose flour For a silky roux; gluten-free flour works fine too.
3 cups whole milk For creaminess; use 2% for a lighter version or half-and-half for extra richness.
1 cup heavy cream Optional, but delightful; substitute plain Greek yogurt stirred in at the end for tang.
1 teaspoon Dijon mustard Brightens the sauce; dry mustard powder is a fine substitute.
1/2 teaspoon smoked paprika Adds warm color and mild depth; omit for a classic profile.
Salt and black pepper to taste

Cheeses

3 cups sharp cheddar, grated The backbone of flavor; mix in Gruyere for nuttiness.
1 cup Monterey Jack or mozzarella, grated For melt and stretch.
1/4 cup grated Parmesan Optional for topping.

Topping

1/2 cup breadcrumbs or crushed crackers For a golden, crunchy topping; use panko for extra loft.

Optional Add-Ins

1 cup cooked bacon pieces For extra flavor.
1 cup steamed broccoli For a veggie boost.

Instructions

Preparation

Preheat the oven to 375°F (190°C). Butter a 9x13-inch baking dish and set aside.
Bring a large pot of salted water to a boil. Cook the elbow macaroni for 1 minute less than package directions, then drain and set aside.

Making the Cheese Sauce

In the same pot, melt the butter over medium heat. Add the flour and whisk constantly for 1–2 minutes until the roux smells toasted and turns light golden.
Slowly pour in the milk and cream while whisking to prevent lumps. Continue cooking and whisking until the sauce thickens and coats the back of a spoon, about 4–6 minutes.
Remove from heat and stir in the Dijon mustard, smoked paprika, salt, and pepper. Mix in 2 1/2 cups of the shredded cheddar and all of the Monterey Jack until melted and glossy.
Taste and adjust seasoning.

Combining and Baking

Fold the drained macaroni into the cheese sauce until every noodle is coated. Pour the mixture into the prepared baking dish, smoothing the top.
Sprinkle the remaining cheddar and Parmesan over the top, then scatter breadcrumbs evenly.
Bake for 25–30 minutes until the top is bubbling and golden brown. Let rest for 5–10 minutes before serving.

Notes

For a crunchy top, broil for 1–2 minutes while watching closely to avoid burning. Serve with roasted green beans or a crisp apple salad.

Keyword Baked Macaroni, Cheesy Dish, Comfort Food, Family Recipe, Macaroni and Cheese